Domain One: Raw Materials for Cheesemaking

Domain One: Raw Materials for Cheesemaking

Any cheese professional should have the ability to describe the cheesemaking process and the ingredients involved in cheese making, in general, and for specific cheese types. This would include the ability to explain the difference between raw and pasteurized milk, the composition of milks of various animals, pathogens and their sources, the various coagulants, colors, and salt.

CHEESE NUTRITION

MILK BASICS & HANDLING

  • ENSURING QUALITY AND SAFETY DURING MILK HANDLING

MILK COMPOSITION

  • EFFECT OF SPECIES, BREED AND COMPOSITION ON CHEESE
  • ANIMAL MILK YIELDS

MILK REGULATIONS

  • COMPLYING WITH MILK REGULATIONS FOR CHEESEMAKING

STARTER

  • CHOOSING STARTER CULTURES FOR CHEESEMAKING
  • MANAGING STARTER SYSTEMS

COLOR

  •  SOURCES OF COLOR IN CHEESE

CALCIUM CHLORIDE

  • GETTING THE MOST OUT OF MILK USING CaCl2

COAGULANT

  • EFFECTS OF COAGULANT SELECTION ON CHEESE

LIPASE

  • USING LIPASES IN CHEESEMAKING

SALT

  • OPTIMISING FLAVOR AND TEXTURE DEVELOPMENT USING SALT

FLAVORING

  • ADDING FLAVORS TO CHEESE

ADJUNCTS

  •  ALTERING CHEESE PROPERTIES THROUGH ADJUNCTS

PROTECTANTS AND PRESERVATIVES

  • EXTENDING CHEESE SHELF LIFE
  • ENCOURAGING A TASTE OF PLACE THROUGH RIND MANAGEMENT